Wash the asparagus, break off the woody ends (if you carefully bend the spears at both ends, they will break at the right point).
Place in a bowl with the olive oil and toss well.
Heat a cast iron skillet or charcoal grill and roast the asparagus for 10 minutes until al dente.
To serve, drizzle with vinegar and sprinkle with Parmesan.
You can also steam or boil the asparagus in salted water for 6-8 minutes.
Drain, drizzle with oil and vinegar and sprinkle with Parmesan.